Macadamia, peach and white chocolate drizzle cake
Watch Rich Harris make a fruity, summery traybake.
Recipe - Serves: 10
125g slightly salted butter, softened, plus extra for greasing
150g pack Love Life Macadamia Nuts, roughly chopped
125g light brown muscovado sugar
2 medium Waitrose British Blacktail Free Range Eggs
2 tsp vanilla extract
125g self-raising flour
½ tsp baking powder
2 peaches, stoned and diced
100g white chocolate, chopped
1 Preheat the oven to 180°C, gas mark 4. Grease a 28 x 18cm or similar-sized shallow baking tin or roasting tin and line with baking parchment. Lightly toast the nuts in a dry frying pan, shaking the pan frequently, for 1–2 minutes or until just golden. Leave to cool.
2 Beat together the butter, sugar, eggs, vanilla, flour and baking powder until smooth and creamy. Stir in half the nuts and spread into the tin.
3 Scatter with the fruit and remaining nuts. Bake for 40 minutes until risen and the sponge feels just firm to the touch. Leave to cool in the tin.
4 Melt the chocolate gently in the microwave or in a bowl over a pan of simmering water then drizzle over the cake. Cut into pieces to serve.
Typical values per serving: